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Welcome to the delightful world of Lemon Blueberry Crazy Cake! This easy and fuss-free recipe combines the zesty freshness of lemons with the sweet burst of blueberries in a soft and moist cake that will surely brighten up your day.

Why Make This Recipe

If you’re looking for a simple and delicious dessert that’s quick to whip up, Lemon Blueberry Crazy Cake is the perfect choice. With minimal ingredients and steps, this cake is great for beginners or anyone craving a homemade treat without the hassle.

How to Make Lemon Blueberry Crazy Cake


  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh or frozen blueberries


  1. Preheat Your Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate bowl, mix water, vegetable oil, vinegar, vanilla extract, lemon zest, and lemon juice.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and mix until just combined.
  5. Add Blueberries: Gently fold in the blueberries into the batter.
  6. Bake: Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool and Serve: Allow the cake to cool before slicing and serving.

How to Serve Lemon Blueberry Crazy Cake

Serve this cake as it is or with a dollop of whipped cream or a sprinkle of powdered sugar. It’s perfect for enjoying with a cup of tea or coffee for a delightful dessert or snack.

How to Store Lemon Blueberry Crazy Cake

Store any leftovers in an airtight container at room temperature for up to 3 days. To prolong freshness, you can also refrigerate the cake for up to a week.

Tips to Make Lemon Blueberry Crazy Cake

  • Use fresh lemon juice and zest for the best flavor.
  • Do not overmix the batter to keep the cake light and fluffy.
  • If using frozen blueberries, do not thaw them before adding to the batter.
  • Adjust the sugar level according to your taste preference.


For a tangier version, you can increase the amount of lemon zest and juice in the recipe. You can also try adding a lemon glaze on top for extra zestiness.


  1. Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries in this recipe. Simply fold them in the batter straight from the freezer.
  2. Can I substitute the all-purpose flour with gluten-free flour? You can try using a gluten-free flour blend, but the texture and taste of the cake may vary.
  3. Is it necessary to use white vinegar in this recipe? White vinegar helps react with the baking soda to leaven the cake, but you can also try using apple cider vinegar as a substitute for a slightly different flavor.

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